Tuesday, August 13, 2013

Japanese Seaweed and Cucumber Salad

One of my favorite things to order at sushi restaurants is the seaweed salad.  So when I saw bags of seaweed on sale at the Korean grocery store I frequent, I eagerly picked some up. 

I paired the seaweed with cucumber for a refreshing, flavourful salad that is also a cinch to make.  If you don't have a Korean or Japanese grocer near you, you can probably find seaweed mixes like this at your local health food store.

Japanese Seaweed and Cucumber Salad

1 bag salted seaweed, soaked, rinsed and drained to remove excess salt
1 English cucumber, thinly sliced
1/2 tsp toasted sesame oil
1/4 cup rice vinegar
1 tbls sesame seeds

Combine all the ingredients, toss and serve.  Geez, that was easy!  Keep refrigerated for up to 3 days.

I thought it most appropriate to serve this salad in one of the adorable Japanese kitty bowls I picked up at the Pacific Mall years ago...

This recipe has been shared with Vegetarian Mamma's Gluten-Free Friday.

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